Lemony White Chocolate Cheesecake

13 ingredients
5 steps

Ingredients

  • 1 1/4 cups flour
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon grated lemon peel
  • 1/2 cup cold butter, cubed
  • Filling
  • 4 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups sugar
  • 2 tablespoons flour
  • 2 tablespoons lemon juice
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 10 (1 ounce) white chocolate baking squares, melted and cooled
  • 2 teaspoons grated lemon peel

Directions

  1. 1
    Place a 9 inch springform pan on a double thickness of heavy-duty foil [about 18 inches square]. Securely wrap foil around pan; set aside.
  2. 2
    In a small bowl, combine the flour, confectioners' sugar and lemon peel; cut in butter until crumbly. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake at 325 for 25-30 minutes or until golden brown. Cool on a wire rack.
  3. 3
    In a large mixing bowl, beat cream cheese and vanilla until well blended. Add eggs; beat on low speed just until combined. Stir in white chocolate and lemon peel. Pour into crust.
  4. 4
    Place pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 for 65-85 minutes or until center is just set and top appears dull.
  5. 5
    Remove pan from water bath . Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before slicing.

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